07-25-2016, 01:09 PM
Apoc Wrote:That doesn't look like it had much of the fat cap in tact. I don't know why butchers cut so much of it off these days... well, I do, but it's a damn shame. I had to special order a brisket last year with as much of the fat cap on it as possible. It was like $75, but I was lucky enough to have a friend with a Big Green Egg that grew up in Texas to cook it for us. I'm pretty sure I don't have the patience for this sort of thing.
Why don't we have video of it being cut??
I dunno, there was a decent amount, but yeah, it wasn't a huge amount. I trimmed a little just for consistency, but left it mostly alone.
And I didn't get a video because :dunno:
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